Specialty coffee for Christmas Gift La Reserva Espresso 250 g

Experience the intensity of La Reserva 22 Espresso, a specialty coffee that awakens the senses. A slightly darker roast, naturally sweet and low in acidity, each sip is an explosion of flavour and aromas. The result of an extensive cupping and testing process; this coffee offers an exceptional experience with every cup.

250 g Roast: Medium

Arabic Coffee Variety: Tabi

Processing method: Washed

Producer: Oswaldo Acevedo Gómez

Region of Origen: Santander – Mesa de los Santos

Elevation: 1640 masl

Expect tasting notes like chocolate, caramel, sugar cane and hazelnut

Aroma : Chocolate caramel, Dry fruits

Acidity : Bright

Certifications: Organic beans, Birdfriendly (Smithsonian certification), Organic USDA, JAS (Japanese Agricultural Standars), (Control Union B.V CU 884201 NOP-01-2024)

Recommended Brew Method: Espresso, French press, AeroPress, Auto Drip.

This Coffee is Versatile and delicious, no matter how you brew it.

Year-long Edition

Producer: Oswaldo Acevedo Gómez

El Roble Farm

In the heart of the Santander region, Colombia, is the coffee gem Hacienda El Roble, located on the impressive Mesa de los Santos, a natural paradise surrounded by the majestic Chicamocha canyon. At an altitude of 1650 meters, with a temperate and clean climate, this farm not only produces coffee, but also protects a unique biodiversity, with more than 160 species of birds and 26 species of bats inhabiting its 330 hectares.

Since 1872, the Acevedo family has cultivated this corner of paradise, combining tradition and innovation. Today, under the direction of Oswaldo Acevedo, the farm grows more than 80 varieties of coffee, including the world-renowned Geisha, Mocca and HR61, also known as Umpalá, which in the aborinal Colombian dialect means “where only the gods come.” The latter was rated one of the top three coffees in the world at an international auction in 2013 by Proud Mary in Australia.

Hacienda El Roble is more than a coffee plantation. It is an ecosystem where rare trees such as the Galopo, the Coffee Walnut and the Guayacán create a refuge for local fauna, and where 100% organic farming methods are practiced, certified by entities such as USDA, Rainforest Alliance and the Smithsonian Migratory Bird Center. In addition, biological pest control using birds and bats ensures a natural balance in the crop.

Mesa de los Santos coffee, the farm’s flagship brand, is famous for its sweet and smooth taste, conquering palates in Japan, the United States and Australia. This coffee has won more than 100 awards, including being recognized as the best coffee in Colombia.

The estate has also been transformed into an exceptional tourist destination. The boutique hotel within the estate offers an immersive experience, allowing visitors to wake up to birdsong, enjoy coffee therapy, participate in the coffee drying and fermentation process, and taste local cuisine.

In short, Hacienda El Roble not only produces some of the finest coffee in the world, but also offers an unparalleled experience for nature and coffee lovers, making each visit a unique memory.

Processing method detail:

At El Oak coffee farm, quality begins with the pickers, who are trained to harvest only the ripest cherries. After harvesting, the beans are taken to the on-site mill, where the transformation from cherry to green coffee begins. First, a manual selection ensures that any under-ripe beans are removed. The mature beans are then placed in water tanks, where floating defective beans are discarded. From here, the cherries are pulped, and the beans are fermented in clean water for 24 hours to remove the mucilage. Finally, they are dried slowly and naturally in parabolic dryers for 19 days, preserving their exceptional quality.